The quantities of food waste and food surplus are linked to individual link in food supply chain (production, processing, wholesale and retail and preparation) and they cause financial, social and enviromental consequences. In the thesis, we provide definitions of key terms linked to food waste, an overview of statistical data, as well as national strategies and project activities which encourages prevention and reduction of food surpluses and food waste. The methodology of data collection on food waste is also presented. The causes of food surplus and food waste are relatively well known on the consumers part, but not as well in other phases of the food supply chain. For that reason the emphasis is on phases before consumers. Food donation is an effective way to reduce food surpluses but also other solutions for food surplus redistribution and food waste reduction are required, because the owerall wasted amounts are still increasing on a yearly basis.